Tested Recipe with Slight Adjustment Adapted from Agnes Chang
1 ½ kg chicken (cut into pieces)
250ml thick coconut milk
150ml thin coconut milk
3 tbsp cooking oil
Spices A (blended into paste):
10 shallots (peeled)
5 cloves garlic (peeled)
2cm young ginger
1 tbsp coriander seeds
1 tsp fennel
1 tsp cumin
2 kaffir lime leaves (cut into pieces)
2 stalk lemongrass (white part only, bruised)
3cm galangal (sliced)
1 tsp salt
1 tbsp sugar
- Heat up oil, saute spices A till fragrant. Add B and stir-fry till aromatic.
- Add chicken pieces and thin coconut milk, cook till chicken is tender.
- Add thick coconut milk, salt, sugar and bring to boil. Taste, dish and serve hot with rice or bread.